P. Haridas Rao
- Nutrition and Dietetics top 0.5%
- Food composition and properties 32
- Food Science and Nutritional Studies 6
- Food Science top 1%
- Polysaccharides Composition and Applications 13
- Food Quality and Safety Studies 7
- Proteins in Food Systems 4
- Fermentation and Sensory Analysis 4
- Biochemistry top 5%
- Plant Science top 5%
- Phytase and its Applications 10
- Wheat and Barley Genetics and Pathology 7
- Forestry top 5%
P. Haridas Rao
54 papers receiving 1.2k citations
Peers
Comparison fields: 5 of 88
- Nutrition and Dietetics 949
- Food Science 680
- Biochemistry 113
- Plant Science 499
- Forestry 42
Countries citing papers authored by P. Haridas Rao
This map shows the geographic impact of P. Haridas Rao's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by P. Haridas Rao with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites P. Haridas Rao more than expected).
Fields of papers citing papers by P. Haridas Rao
This network shows the impact of papers produced by P. Haridas Rao. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by P. Haridas Rao. The network helps show where P. Haridas Rao may publish in the future.
Co-authorship network
The 25 scholars most cited alongside P. Haridas Rao, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | Prospects for incorporation of defatted Mucuna flour in biscuits formulation. | 2002 | 10 |
| 2 | 2001 | 119 | |
| 3 | 2001 | 97 | |
| 4 | Factors affecting sheeting characteristics of chapati dough using pneumatic pressure extrusion | 1998 | 2 |
| 5 | Effect of alpha-amylase and protease on the rheological characteristics of dough and quality of biscuits. | 1997 | 1 |
| 6 | 1997 | 2 | |
| 7 | 1997 | 55 | |
| 8 | Effect of key factors on mechanical sheeting characteristics of chapati dough made from whole wheat flour and resultant atta. | 1994 | 1 |
| 9 | Development of High Fibre Biscuits Using Wheat Bran | 1993 | 28 |
| 10 | Studies on invert syrup for use in biscuits | 1991 | 4 |
| 11 | Changes in the functional characteristics of wheat during soaking and subsequent germination | 1990 | 7 |
| 12 | Studies on Stabilization of Wheat Bran | 1990 | 12 |
| 13 | 1988 | 8 | |
| 14 | Use of unconventional protein sources in high protein biscuits. | 1988 | 8 |
| 15 | Studies on the functional characteristics of differently milled whole wheat flour (atta) | 1986 | 5 |
| 16 | 1986 | 3 | |
| 17 | On improving the bread making quality of flour from field sprouted wheat. | 1986 | 3 |
| 18 | Effect of heat developed during grinding wheat in a disc mill on some chemical, rheological and chapati making characteristics of flour. | 1986 | 5 |
| 19 | Physico-chemical changes in whole wheat flour (atta) and resultant atta during storage. | 1984 | 9 |
| 20 | 1980 | 4 |
About P. Haridas Rao
P. Haridas Rao is a scholar working on Nutrition and Dietetics, Food Science and Plant Science, having authored 55 papers that have together received 1.3k indexed citations. Recurring topics across this work include Food composition and properties (32 papers), Polysaccharides Composition and Applications (13 papers), Phytase and its Applications (10 papers), Wheat and Barley Genetics and Pathology (7 papers), Food Quality and Safety Studies (7 papers), Food Science and Nutritional Studies (6 papers), Proteins in Food Systems (4 papers) and Fermentation and Sensory Analysis (4 papers). The work is most often cited by research in Nutrition and Dietetics (949 citations), Food Science (680 citations) and Biochemistry (113 citations). P. Haridas Rao has collaborated with scholars based in India and Nigeria. Frequent co-authors include R. Sai Manohar, K. Leelavathi, P. Prabhasankar, D. C. Saxena, U.J.S. Prasada Rao, M. L. Sudha, R. Ravi, Alok Kumar Srivastava, R. Vetrimani and W. Seibel. Their work appears in journals such as Food Chemistry, Food Research International and Journal of Food Engineering.
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.